PANCHOS, 3506 SW TOPEKA BLVD, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: PANCHOS
Type: Restaurant
Address: 3506 SW TOPEKA BLVD, TOPEKA, KS 66611
Phone: 785-430-1008
Total inspections: 9
Last inspection: Oct 05, 2015

Restaurant representatives - add corrected or new information about PANCHOS, 3506 SW TOPEKA BLVD, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114I - --The kitchen employee wiped down the make table counter with a wiping cloth from the chlorine sanitizer bucket and then immediately afterward grabbed a Styrofoam to go container and the tongs to the shredded chicken at the steam well to fill an order. The employee did not change gloves and wash hands between tasks. Corrected on site (COS)- employee discarded to go container, took off his gloves, washed his hands, and donned new gloves before filling the order. KDA_3_30111B - --A kitchen employee was using one of his bare hands to hold an avocado while he was cutting the avocado with a knife in his other bare hand. The employee indicated that he was cutting the avocado for guacamole and that it was not going to be cooked. COS- discarded the avocado, educated employee. KDA_3_30211A1a - --Located in the RIC under the MT in the kitchen, there was a container of raw shrimp stored next to a container of cut green peppers and a container of cooked shredded beef. COS- separated. Located in WIC #2, there was a container of raw pork stored above a container of cut green peppers. COS- separated. KDA_3_30211A1b - --Located in the RIC under the MT in the kitchen, there was a package of bread stored in contact with raw bacon and a package of commercially prepared tamales stored in contact with raw ground beef. COS- separated. KDA_3_50116A2 - --Located in the walk in cooler (WIC), there were two containers of cut lettuce at 47F and 51F, and two containers of cooked pork at 46F and 46F. Employee indicated that a food order had come at 1:00pm and that the cooler door had been left open while they were stocking the cooler. COS- moved all potentially hazardous foods to other WIC. KDA_4_60111C - --There is an accumulation of dust on the fan guards of the WICs. KDA_4_60211E4 - --There is mold on the ice chute and under the soda nozzles of the customer self serve soda fountain in the dining area. KDA_6_20215A3 - --There is a half inch gap under the back door. KDA_6_50112A - --There is water pooling on the kitchen floor. There is an accumulation of dust near the vents on the ceiling of the dining area. KDA_Defacto - --ambient air temperature of WIC #1- 40.6F --make table (MT)- shredded lettuce 43F, shredded cheese 43F, pico 41F, diced tomatoes 42F, reach in cooler (RIC)under MT- shredded beef 40F, cooked tamales 42F, WIC #2- cut tomatoes 41F, raw pork 39F, customer self serve area- house made red sauce 40F, house made green sauce 42F,	10/05/2015	10	Follow-up	Out
KDA_2_30114H - --An employee handled a pan of raw shrimp, then put on gloves and picked up a ready to eat flour shell. COS-Gloves, flour shell were discarded and hands were washed. KDA_3_30111B - --As inspector was standing waiting in line to introduce self, the cook touched lettuce and cheese with his bare hand and put it on flour shell. KDA_3_30212 - --By the three compartment sink a large container of dry beans were with out a common name. By the fryers, a large container of rice was with out a common name. Sitting below the make table by the ice machine, there were two containers with a white substance in them with out a common name. Person in charge said they were flour and salt. COS-containers were labeled. KDA_3_30412A - --On a shelf below the make table near the ice machine, there was a container of salt with the scoop handle touching the food. In the flour container there was a single serve plastic container with out a handle. COS-these items were removed. KDA_3_30414B1 - --Employee made a sanitizing cloth bucket, it was over 200PPM bleach. COS- it was corrected to 100PPM. KDA_3_50116A2 - --In the make table: shredded lettuce was 53.9F, shredded cheese was 45.1F, chopped onion with chopped pepper and tomato 45.6F, made on site guacamole 46.2F, sour cream 51.3F, sliced tomato with sliced onion and peppers 50.2F, chopped tomatoes 48.3F and ham slices 55.7F. Person in charge said these items had been in make table for 40min. Items were placed in walk in cooler and replaced with new items and placed on ice. Ham slices, sliced tomatoes with onions and peppers were discarded since person in charge said they were made yesterday. Reach in make table: commercially prepared tamales 57.1F, made on site chiles rellenos 49.2F, cooked on site, cooked shredded beef with tomatoes and peppers 48.2F. Person in charge said these items had been in there since yesterday. COS-these items were discarded. In the cold holding table in the customer area: red sauce 43.9F, green salsa 50.7F. made on site salsa 53.6F, green sauce 62.1F. Employee said these items had been out since about noon. COS-Items were placed on ice. Repairman was here and said thermostat was not turned down far enough. Ambient at 4:30 was 36.8F KDA_3_50118A2 - --In the make table, person in charge told me sliced cooked steak with peppers and onions were made yesterday 9/21/15. They were dated with today's today 9/22/15. COS-date was changed to 9/21/15, KDA_4_30111 - --The make table ambient was 54.7F. At 1:25 the ambient was 48.3F. The cold holding table out front that holds salsa is ice up. Repairman was there and said it needs to be shut off. Repairman was here, and said make table was not turned down far enough. At 4:30 the ambient was 36.8F. KDA_4_501114A - --At the three compartment sink, the bleach sanitizer was over 200PPM. COS-sanitizer was corrected to 100PPM. KDA_4_60111A - --There were two knives stuck in between the make table and the back of the make table, one had food debris on it and the other had dried on food debris on it. Sitting beside the microwave was a vegetable peeler with dried on food debris. COS-items were taken to three compartment sink. Below the make table near the ice machine, there was a clear container with sugar in that had green food stuck to the inside of the food contact surface. COS-sugar was placed in new container. The knife strip by the microwave, had dried on food debris on the blade contact surface. COS-strip was cleaned. The meat slicer had dried on food debris. KDA_4_60111C - --The chest freezer has dried on red liquid on the bottom of the inside. The vents in the kitchen have an accumulation of dust. In the walk in coolers there is an accumulation of dust on the fan covers. KDA_4_60211E4 - --The pop nozzles had black mold growth. The ice machine had an accumulation of black mold on the inside ledge. KDA_4_70211 - --At the three compartment sink, employee washed two knives with out sanitizing. Another employee washed a metal pan with out sanitizing. Educated on wash, rinse and sanitize. COS-dishes were sanitized. KDA_5_20515B - --At the food prep sink, the faucet and where the handles come together they are leaking. KDA_6_20215A3 - --The back door has about a 1/2" gap along the bottom. KDA_6_50111 - --In the ware washing area, there is a light shield cracked. In the dining area, there are multiple stained tiles. KDA_6_50112A - --The light covers in the food cooking area, have an accumulation food and dust hanging down from them. There is water in the SE corner by the chest freezer. There is also water behind the safe in the cashier area. In the dining area, there is an accumulation of dust on the ceiling in the NE corner. KDA_7_10211 - --The sanitizing cloth bucket in the cashier area is not labeled with sanitizer on it. There was a spray bottle below the three compartment sink, with a greenish liquid with out a common name. Person in charge said it was bleach. COS-bottle was labeled. KDA_Defacto - --In the steam table, cooked ground beef 171.2F. Steak holding on the side of the grill 151.8F. --In the walk in cooler, chopped on site tomatoes 42.7F. Walk in cooler two, cooked on site pork 41.5F. --Pork cooking on the grill was 186.5F.	09/22/2015	19	Complaint	Out
Details not available.	03/12/2015
Details not available.	09/23/2014
Details not available.	04/12/2013
Details not available.	03/29/2013
Details not available.	03/27/2013
Details not available.	02/27/2013
Details not available.	02/13/2013

KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_2_30114I - Wash Hands (As needed) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after engaging in other activities that contaminate the hands
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49�°C (120�°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38�°C (100�°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24�°C (75�°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13�°C (55�°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

PANCHOS respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
SUNFLOWER SOCCER ASSOCIATION	TOPEKA, KS
WALMART #2131	TOPEKA, KS
HY-VEE #1658	TOPEKA, KS
TACO TICO #4836	TOPEKA, KS
TACO TICO #4837	TOPEKA, KS
HORIZON HAMBURGER PALACE	TOPEKA, KS
SONIC DRIVE IN #6	TOPEKA, KS
G'S CATERING	TOPEKA, KS
ALTA CONVENIENCE #6210	OSBORNE, KS
HAYSVILLE SADDLE CLUB	HAYSVILLE, KS

Restaurants in neighborhood

Name
PIZZA HUT #2659
CASA
DOLLAR GENERAL STORE #3618
WALGREENS #4782
LAS FUENTES
BURGER KING 5880
MR GOODCENTS SUBS & PASTAS #96
WENDYS #103

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses